Tibetan Steamed Dumplings with Yak and Cabbage Filling

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft steamed dumplings filled with a savory mixture of minced yak meat and cabbage, flavored with ginger and garlic for authentic Tibetan taste. This asian-inspired dumplings ready in about 60 minutes pairs all-purpose flour, warm water, yak ground meat for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 cups all-purpose flour and 3/4 cup warm water, mixing and kneading for 8-10 minutes until a smooth, elastic dough forms; cover with a damp cloth and let rest 30 minutes.
  2. Step 2: In a separate bowl, mix 8 ounces ground yak meat, 1 cup finely chopped green cabbage, 2 minced garlic cloves, 1 tablespoon minced fresh ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
  3. Step 3: Divide the dough into 20 equal portions; roll each into a 3-inch diameter circle on a lightly floured surface.
  4. Step 4: Place 1 tablespoon of filling in the center of each dough circle, then pleat and pinch the edges together to seal the dumplings.
  5. Step 5: Heat a bamboo steamer lined with parchment paper over boiling water; place dumplings inside, cover, and steam for 12-15 minutes until the dough is tender and filling is cooked through.
  6. Step 6: Serve hot with a dipping sauce made from soy sauce and chili oil if desired.

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Frequently asked questions

How long does Tibetan Steamed Dumplings with Yak and Cabbage Filling take to make?

Total time is about 60 minutes (45 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tibetan Steamed Dumplings with Yak and Cabbage Filling?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Tibetan Steamed Dumplings with Yak and Cabbage Filling?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tibetan Steamed Dumplings with Yak and Cabbage Filling for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tibetan Steamed Dumplings with Yak and Cabbage Filling?

Asian dumplings like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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